Beef Bourguignon

Beef Bourguignon

Tender chunks of beef simmered in rich red wine gravy makes Julia Child’s Beef Bourguignon an incredible family dinner.

Ingredients

  • 1 tablespoons extra-virgin olive oil
  • 6 ounces (170g) Benton’s bacon, roughly chopped
  • 3 pounds (1 1/2 kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
  • 1 large carrot sliced 1/2-inch thick
  • 1 large white onion, diced
  • 6 cloves garlic, minced (divided)
  • 1 pinch coarse salt and freshly ground pepper
  • 2 tablespoons flour
  • 3 cups red wine (Syrah or Merlot, Pinot Noir, or a Chianti) — for a milder sauce, use only 2 cups of wine
  • 2-3 cups beef stock – “Better Than Bouillion Beef” (if using 2 cups of wine, use 3 cups beef stock)
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme, finely chopped
  • 2 tablespoons fresh parsley, finely chopped (divided)
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
  3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
  4. In the remaining oil/bacon fat, sauté the carrot, mushrooms, and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
  5. Add the wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
  6. Cover, transfer to lower part of the oven and simmer for 3 to 4 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
  7. Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
  8. Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
  9. You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
  10. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
  11. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
  12. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
  13. Garnish with parsley and serve with mashed potatoes, rice or noodles.
  14. To serve the following day, allow the casserole to cool completely, cover and refrigerate.
  15. The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.
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